Spicy Peanut Noodles with Cucumber
Ramen noodles are cooked and tossed with a spicy peanut sauce, sliced cucumber, scallions, cilantro, lime wedges, and topped with crushed peanuts. This simple Asian noodle recipe is best served at room temperature or cold from the fridge. Serve on its own or with bulk it up with a side of sauteed tofu, grilled chicken, or roasted vegetables.
Ingredients
- 2 tablespoons (32 grams) natural creamy peanut butter preferably unsalted
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice (roughly ½ juicy lime) plus wedges for serving
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons Sambal Oelek (chile garlic paste)
- 1 teaspoon rice vinegar
- ½-inch piece fresh ginger peeled, grated on a microplane
- 1 small garlic clove grated with a microplane or finely minced
- 1 pinch red pepper flakes (optional)
- 8-9 ounces dried ramen noodles see note*
- ½ English cucumber (roughly 8 ounces) seeds scooped and discarded, quartered lengthwise and cut into thin ½-inch slices
- 3 scallions (white and green parts) thinly sliced on a bias
- ¼ cup fresh cilantro leaves roughly chopped, plus more for garnish
- dry-roasted unsalted peanuts finely crushed, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Prepare the Peanut Sauce Mixture: In a large mixing bowl, combine the peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, sambal oeleek (chile garlic paste), rice vinegar, grated ginger, grated garlic, and red pepper flakes (if using). Whisk together until well combined and smooth.
- Prepare the Noodles: Add the ramen noodles to the boiling salted water and cook according to the instructions, stirring frequently, or they are until al dente. Drain the noodles, run under cool water and toss until cold, and drain again. Transfer the noodles to the mixing bowl with the peanut sauce and toss gently with tongs until the noodles are evenly coated in the sauce. Add the sliced cucumber, chopped cilantro, and sliced scallions, and toss again gently. Season to taste. Note: If you're struggling tossing the noodles, you can add a tablespoon or so of water to help loosen the sauce.
- Serve room temperature topped with finely crushed peanuts, cilantro, and lime wedges.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken during chilling (it still tastes great!) - feel free to add a tablespoon of water to thin the sauce if you wish.
Tips for Success:
- Feel free to use dried or fresh ramen noodles for this recipe. You'll want roughly 8 - 9 ounces total (if you're using a brand like Nissin Instant Noodles, that is roughly 3 packages - remember to discard the seasoning packet!).
Serving: 1serving, Calories: 717kcal, Carbohydrates: 62g, Protein: 23g, Fat: 44g, Saturated Fat: 11g, Polyunsaturated Fat: 29g, Sodium: 2027mg, Fiber: 8g, Sugar: 4g